Marijuana Edibles

MARiJUANA EDiBLES
40 Easy and Delicious Cannabis-Infused

Desserts
From the owners of

Publisher: Mike Sanders Associate Publisher: Billy Fields
Acquisitions Editor: Nathalie Mornu Development
Editor: Kayla Dugger Cover and Book Designers: William
Thomas and Maxine Pedliham Photographer: Angie
Norwood Browne Food Stylist: Nicole Soper Prepress
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LONDON
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DELHI
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First American Edition, 2016

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Note : This book contains information on marijuana, a

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CONTENTS
THE BASICS
Marijiuana: A Crash Course
How to Get from Bud to Brownie
What to Expect with Edibles
Terpenes
Equipment
How to Decarboxylate
How to Calibrate Infusions
How to Make Infusions
How to Cook with Infusions
Simple, Single-Serving Edibles
COOKIES AND BARS
Chocolate Malt Cookies
Coconut Almond Macaroons
Amaretto-Dipped Sandwich Cookies
Citrus Almond Florentines
Salted Caramel Cashew Bars
Triple Chocolate Hazelnut Brownies
Key Lime Squares
Hawaiian Butter Mochi
PIES, TARTS, AND PASTRIES
Orange-Honey Cream Puffs
Buttered Rum Apple Turnovers
Brown Butter Elephant Ears
S’mores Hand Pies
Rustic Peach-Berry Crostata
Pistachio-Honey Baklava
CAKES
Tres Leches Cake
Almond–Olive Oil Cake
Chocolate Pudding Cake
Banana Cream Roulade
PUDDINGS AND SAUCES
Coconut Pot de Crème with Mango Coulis
Old-Fashioned Butterscotch Pudding
Pink Grapefruit Citrus Curd
Hot Fudge Sauce
Salted Toffee Sauce
Chocolate Hazelnut Spread
CHOCOLATES, CARAMELS, AND CANDIES
White Chocolate Granola Bites
Chocolate-Dipped Dried Mango
Chocolate Bark with Candied Pecans and Ginger
Ancho Chile Truffles
Chocolate-Dipped Nougatine
Pretzel Rods with White Chocolate and Toffee Bits
Candied Bacon Toffee Squares
Bourbon Pecan Caramel Corn Clusters
Pistachio Caramels
Grape Lozenges
Caramel Lollipops
FROZEN DESSERTS
Lemon Basil Granita
Frozen Fig Cheesecake
Roasted Sweet Corn Popsicles
No-Churn Vanilla Ice Cream
Plum and Wine Granita
Glossary
About the Authors
Introduction
Can you believe you’re reading a cannabis
cookbook?
We can hardly believe we’ve written one!
What a wonderful world it is that allows us delightful things
like marijuana edibles. Despite its clean safety record and
numerous health benefits, cannabis is still a bit taboo in
many circles. That’s certainly changing, and with increased
responsible use, we hope minds will continue to open and
welcome this enchanting herb. Cooking with cannabis can
be such a gratifying thing. With just a little time and
preparation, you can make virtually any dish your heart
desires into an edible. However, we love making our edibles
as sweets. Not only do they taste just phenomenal, they are
also a great way to end a meal and bring on a wonderfully
deep sleep or a fun, whacky game night. You’ll be the star of
your next “potluck” when you show up with a batch of some
delicious, low-dose edibles. (Just be sure to label your
goodies so everyone knows they are marijuana edibles!)
We’ve pulled together some of our very favorite desserts
here to get you started in the world of edibles. Whether
you’re interested in marijuana edibles for recreational or
medical reasons, we hope this book helps you find the
experience you’re looking for.
ACKNOWLEDGMENTS
Our thanks goes out to friends, family, clients, and
customers who have encouraged our efforts all along the
way. We’re grateful to Ricard Baca and Aleta Labak for their
support and friendship, as well as for bringing Laurie’s
edible recipes to the world. We’d also like to give a special
shout-out to the crews at Oregon’s Finest (Megan, Selena,
and Andrea—we love you) and GreenSky (Sam, the man!).
Alex at ChemHistory is one of our very favorite people,
providing reliable testing for all of our cannabis cooking and
products. And thank you to our buddy, the talented writer
Tyler Hurst, for his no-nonsense advice and wealth of
knowledge.
We’d also like to thank Nathalie and Kayla at Penguin
Random House for their constant encouragement, patience,
and support in the creation of this book. Without these
talented ladies, this book would not have happened. And to
you, our open-minded, adventurous reader—we thank you.
May this book bring you only good times!
The publisher would like to thank Jeff Soper for his food
styling assistance and preparation tips, and Bruce Wolf for
his photography of the dispensary shown in this book.
MARIJIUANA: A CRASH COURSE
Marijuana and marijuana edibles are
prized not only for recreational use but
also for their medicinal benefits.
PLANTS AND STRAINS
Marijuana is typically categorized by its strains:
sativa, indica, and (to a lesser extent) ruderalis.
Sativa is known for its energetic, cerebral effects,
while indica is known for its sedating, full-body high.
Ruderalis strains are low in both THC and CBD,
making them worthless for medicinal or recreational
use on their own. However, they have an
autoflowering feature used by breeders to create
hearty autoflowering strains high in THC or CBD. You
can also find many hybrids that blend the effects of
sativas and indicas into the ideal strain for your mood
or requirements. Check out Leafly (leafly.com) or
VerdaBase (verdabase.com) online for strain
information.
A BRIEF HISTORY OF SMOKING, TEAS, AND

INGESTION
MEDICAL USES OF POT
Cannabis has a wide range of wonderful health
benefits. It increases the appetite while reducing
nausea, making it beneficial to cancer patients and
individuals suffering from HIV/AIDS and cachexia
(wasting syndrome). Cannabis also provides pain
relief along with anti-inflammatory properties, which
is ideal for anyone suffering from chronic pain,
migraines, arthritis, PMS and so on. Marijuana is even
valued for its treatment of stress, anxiety, PTSD, and
depression. Patients with gastrointestinal issues, as
well as those suffering from epilepsy, ALS, and MS,
can find relief with cannabis. Studies have also found
that cannabis's neuroprotective and neurogenerative
properties make it an effective treatment for
Alzheimer’s, stroke, and Parkinson’s disease. While
more studies are required to evaluate the level of
effectiveness in all of these treatments, the research
so far looks promising.
Cannabis Sativa
High in THC with long, fingerlike leaves, these tall
strains are known for their energetic qualities.
Cannabis Indica
These short, stocky strains with wide leaves are
known for their sedative qualities.
Cannabis Ruderalis
Ruderalis strains are found in colder regions and
contain very small leaves and few branches.
Terminology
Marijuana: Slang for
cannabis. It's also known as
weed, mary jane, and pot.
Bud: The flower from the

cannabis plant. This is
where all the medicinal and
psychoactive benefits of
marijuana come from.
THC: Tetrahydrocannabinol, the primary compound found

in cannabis. It's responsible for many of the health
benefits, as well as the psychoactive properties.
CBD: Cannabidiol, the secondary compound found in

cannabis. It has many amazing health benefits without the
psychoactivity of THC.
HOW TO GET FROM BUD TO
BROWNIE
With a few cooking alterations, something
that’s typically smoked can provide the
same high in mouth-watering treats.
HOW POT GETS YOU HIGH RESIN
EXCRETED FROM THE CANNABIS PLANT
CONTAINS HUNDREDS OF CHEMICAL
COMPOUNDS IN THE FORM OF
CANNABINOIDS AND TERPENES, THE
MOST FAMOUS OF WHICH IS THE
PSYCHOACTIVE CANNABINOID THC
FOLLOWED BY CBD. THEY ENTER THE
BLOODSTREAM AND ACTIVATE RECEPTORS
THROUGHOUT THE HUMAN BODY,
PRODUCING THE HIGH ASSOCIATED WITH
THIS WONDERFUL PLANT.
EFFECTS OF MARIJUANA ON THE BRAIN
THC AND CBD, THE MAIN INGREDIENTS IN
MARIJUANA, ATTACH TO RECEPTORS
THROUGHOUT THE BRAIN AND BODY.
BECAUSE A HIGH DENSITY OF THESE
RECEPTORS ARE FOUND ACROSS
MULTIPLE BRAIN REGIONS, YOU CAN
EXPERIENCE VARIOUS EFFECTS FROM THE
DRUG—FOR INSTANCE, RELAXATION,
INCREASED APPETITE, POOR SHORT-TERM
MEMORY, PAIN RELIEF, ANXIETY, AND
EUPHORIA.
In the Brain
Cannabinoids act on neural receptors involved in memory
and perception (cerebral cortex), movement (cerebellum),
appetite (hypothalamus), and pain relief (brain stem).
THE PROCESS
The buds you buy from a dispensary are dried and
cured flowers from the cannabis plant. These, as well
as shake or trim, can be infused into butter or oil for
cooking. But to be effective, the marijuana must first
be decarboxylated.
Sourcing Pot
If you don’t live in a
state with legalized
recreational marijuana
(or in a state with a
medical marijuana
program, if you’re a
qualifying patient),
finding high-quality cannabis can be tricky. Your
best bet is to ask friends who enjoy pot where
they buy theirs.
WHAT TO EXPECT WITH EDIBLES
Edibles have come a long way from the old pot
brownie, but the basics surrounding their
effects remain the same.
INHALING VS.
INGESTING
Whether inhaling or
ingesting, the THC must
first be decarboxylated
(activated from THCA to
THC by heat) to be
effective. When you
smoke marijuana, the
burning of the plant
matter activates THCA
into THC, a
psychoactive
compound, which is
then absorbed into the
bloodstream within
minutes. This means it
affects you more
quickly, but it also
means the effects
diminish quickly. When
you eat anything infused with cannabis, however, THC first
digests in the stomach and then enters the liver before it’s
metabolized and absorbed into the bloodstream. So effects
take longer to begin after ingestion—anywhere from 30
minutes to 3 hours—but can last several hours.
EFFECTS
Like inhaling, marijuana edibles can lead to a range of
effects. While they can differ from person to person and
from strain to strain, most people feel relaxation, sedation,
euphoria, anxiety, paranoia, verbosity, and increased
appetite. It also causes physiological effects, such as rapid
heart rate, dry mouth, and/or red eyes. Edibles are thought
to cause a higher degree of sedation and relaxation. If too
much is consumed, it can result in nausea, dizziness,
hallucinations, and severe anxiety.
Not Feeling It?

Everyone experiences effects differently. New users may not
feel them as strongly as experienced users—research
suggests that ingesting cannabis increases endocannabinoid
receptors, which increases subsequent sensitivity. If you find
the effects weak, next time increase the butter/oil infusion
in the recipe, or use more cannabis in the infusion. A full
stomach will delay effects, as will a slower metabolism.
What to Do If You Eat Too Much

Too much THC can be a very unpleasant thing. While not
fatal, it can cause dizziness, nausea and vomiting,
hallucinations, poor motor skills, and extreme anxiety—not
fun. Luckily, the effects will dissipate in time. While you wait
for them to go away, try to remain calm and don’t drive or
operate heavy machinery. Drink water and try to sleep if you
can. Otherwise, try to pass the time with pleasant movies or
music. For some, coffee and a walk around the
neighborhood can help. CBD is known to dampen the effects
of THC, so if you have access to CBD oil, it may help you
feel more normal.
Edibles Etiquette
Start with a 2.5mg THC dose of an edible to understand
how it will affect you. Wait a day before increasing.
Too much THC in edible form can stay with you for a
while.
Always label homemade edibles with their potency

information.
Keep out of reach of children and pets.

Don’t send edibles through the mail. It is a felony and
puts you, as well as the recipient, at risk of legal action.
If you bring edibles to a party, tape a sign to the plate

indicating what it is (so it won’t fly loose) and make sure
everyone is aware of its potency.
TERPENES
The complex, flavorful bouquet of
cannabis comes from terpenes, secreted
in the resin of the plant.
WHAT ARE TERPENES?
Terpenes are organic compounds produced by plants.
Like cannabinoids, terpenes are excreted in the plant
resin and contribute to the overall effect of cannabis.
But unlike cannabinoids, terpenes are also found in
products people encounter regularly, such as beer
(hops) and essential oils. They are what give
cannabis strains their unique aromas and flavors, like
lemon, mint, pine, and berry. The smell of a strain
may tell you about its effects. For instance, pinene
smells of, well, pine, and promotes alertness;
myrcene, found in mango and thyme, smells earthy
and tropical and is very sedating; and limonene is
citrusy and a mood elevator. This can give you a way
to judge a strain beyond its THC percentage and
whether it’s indica or sativa.
The Entourage Effect Terpenes have a wide range

of effects, parallel to the prized medicinal uses of
cannabis—anti-anxiety, anti-inflammatory, anti-
epileptic, pain relief, and so on. Emerging research
has discovered that terpenes work with
cannabinoids synergistically in the overall
medicinal effect of a strain; researchers have
termed this the entourage effect.
PAIRINGS
If you understand the flavor of your cannabis, you
can know how to best pair it with your food. The best
pairing will come if you try a strain including a
particular dominant terpene with food containing that
same terpene. Eating a mango? Try with a strain high
in myrcene. Having a peppery dish? Try a strain with
caryophyllene. And, of course, citrusy treats call for a
strain high in limonene. Really smell your cannabis
and let the taste linger. Understanding the aroma and
taste of terpenes can make you a true “cannasseur.”
TERPENES IN EDIBLES DURING THE
DECARBOXYLATION, INFUSION, AND
COOKING PROCESS, MOST TERPENES ARE
LOST. WHILE SOME COOKS LIKE TO INFUSE
A PARTICULAR STRAIN TO COMPLEMENT
THE INGREDIENTS OF A DISH, CHANCES
ARE IT’S NOT GOING TO MAKE A
DIFFERENCE WHAT THE ORIGINAL
TERPENES WERE. ONCE IT’S COOKED INTO
A FOOD, IT’S ALL ABOUT THE
CANNABINOIDS. THE FLAVORS AND
AROMAS ARE SUBTLE ENOUGH THAT YOU
WON’T NOTICE A DIFFERENCE IN THE
TASTE OF YOUR BAKED GOOD WHEN
USING ONE STRAIN OVER ANOTHER. SO
SAVE YOURSELF TIME—AND POSSIBLY
MONEY—BY KEEPING TO MORE POPULAR
STRAINS. HOWEVER, IF YOU WANT TO PAIR
A TASTY STRAIN WITH SOMETHING, TRY
SMOKING IT ALONG WITH FOOD
CONTAINING THE SAME NATURALLY
OCCURRING TERPENE.
Flavor profiles of popular strains Not sure where to
start? Here are a few well-known marijuana strains
and how we think they classify in terms of flavor.
EQUIPMENT
With just a few pieces of equipment, you’ll
be baking edibles in no time.
GENERAL INFORMATION
For your starting infusions, you’ll need cheesecloth, a
fine-mesh strainer, and an electronic scale. All
recipes in this book indicate in the steps any other
equipment required to create the dish, so be sure to
refer to each recipe for the tools you’ll need. While all
of these items can be purchased online, you can also
find them in your local kitchen and home supply
store.
NECESSARY EQUIPMENT
Cheesecloth
This loose-woven cloth is an essential tool for
straining your infusions.
Fine-Mesh Strainer A metal strainer of fine mesh is

another invaluable tool for infusing. Look for one that
will sit on top of a bowl.
Digital Scale When measuring your cannabis, digital

scales are a necessity. Look for one that will measure
in 0.1g increments for expert accuracy.
Parchment Paper A baker’s best friend, parchment

paper will prevent sticky situations. It’s used in
baking as a nonstick, disposable surface.
OTHER EQUIPMENT
Double Boiler A double boiler is essentially two pans
that fit together. The bottom pan is filled with water,
while the top pan is filled with ingredients that
shouldn’t receive direct heat. You can make your own
by fitting a heat-safe bowl over a saucepan filled with
water—just make sure the bowl doesn’t touch the
water.
Food Processor Food processors are powerful and

versatile machines—they slice, chop, grind, shred,
purée, and mix.
Electric Mixer Whether it’s in the form of a hand

mixer or a stand mixer, electric mixers really make
your ingredients that much easier to combine.
Candy Thermometer This cooking thermometer helps

you track the high temperatures involved in making
candy. It clips to the inside of your pan to monitor the
heat for precision cooking.
Wire Rack
Placing a pan of baked goods on a wire rack allows air
to circulate under the pan, leading to faster, even
cooling.
Microplane
This handheld tool easily removes citrus zest and
leaves the bitter pith behind. It can also be used for
grating ingredients, such as chocolate.
HOW TO DECARBOXYLATE
Decarboxylating cannabis is a simple yet
crucial step in the infusion process.
Heating the plant activates marijuana’s
psychoactive compound, THC.
1 Heat the oven to 240°F (115°C). (Use an oven
thermometer to make sure the temperature is exactly
correct.) Roll the buds gently between your palms to
crumble them, and place a thin layer of crumbled
cannabis on a rimmed baking sheet.
2 Bake for 45 minutes. (After 20 minutes, peer

through the top of the door; don’t open it fully or heat
will escape. Keep checking it every 5 minutes to
make sure it’s toasting evenly to a golden greenish-
brown.) Remove from the oven and allow to cool for
at least 20 minutes.
3 Using a food processor or knife, finely chop

cannabis. Store in a covered mason jar in a cool, dark
place.
OTHER METHODS OF DECARBOXYLATION
If you’re lucky enough to have a sous vide machine,
you have a way to decarb your cannabis with crazy
precision and virtually no cannabis smell. To decarb
with your sous vide machine, placed your vacuum-
sealed cannabis (grind it before placing it in the bag
to be vacuum sealed) in a pot filled with water and
heat your sous vide machine to 200°F (93°C). Once
your water has reached the desired temperature,
cook for 1 hour before removing your decarbed
cannabis. If you don’t have a sous vide machine, you
can decarb your cannabis in the oven using either the
method described in the previous steps or the faster
version, which involves a higher oven temperature.
METHOD 1
METHOD 2
TIME:
TIME:
45 minutes
15 minutes TEMPERATURE:
TEMPERATURE:
310°F (154° C) NOTES:
240°F (115° C) NOTES:
If you’re rushed for
If you have the time,
time, this is the
this is our favorite
method for you.
method.
Doesn’t Cooking Within the Recipes

Decarboxylate the Pot?
When you’re making edibles, decarboxylation is a
crucial step. Without it, your recipes are unlikely to
achieve their maximum potential potency. While
the heat during the infusion and the heat during the
cooking in the recipe would activate some THCA to
THC, it might not active it all. So do you need to
decarb your cannabis first? We certainly
recommend it. However, if maximizing your THC
potency is not a requirement for you,
decarboxylation is a step you could skip.
Budding baker
Before baking, roll buds gently between your palms to
crumble them to the texture of oregano.
HOW TO CALIBRATE INFUSIONS
THE MOST CRITICAL PART OF
MAKING EDIBLES LIES IN THE
CALCULATION OF THC PER
SERVING.
THE AIM OF CALIBRATING
In our kitchen, we cook with 15 percent THC
cannabis. The cannabis you cook with in all likelihood
is very different—perhaps stronger, perhaps weaker.
Either way, if you want a 10mg THC per teaspoon
dose (the dose for the edibles in this book), you’ll
have to make some adjustments. It involves a little
math, but it’s nothing you can’t handle.
How to Calculate the Amount of THC per Serving

Our infusions are calibrated to produce 10mg THC
per teaspoon using 15 percent THC. If you have a
different percentage, use this table to determine
the cannabis-to-butter ratio.
THC (%) Cannabis (g)
5 21
10 10.5
15 7
20 5.5
25 4.5
30 3.5
Knowing the Potency
Infused butter and oil can be very potent; be careful when
ingesting until you know your dosage.
THC LOSS DURING INFUSION
During the decarboxylation and infusion process,
there is some THC loss. But if you follow our guide, it
will be minimal. We’ve found our butter and oil
infusions have a 20 percent loss of THC. So 1g of 15
percent THC cannabis has 150mg THC; however,
infused into butter or oil, you’ll get about 120mg
THC. The biggest key to maintaining potency is to
extract at a low temperature.
What If You Don’t Know the THC

Percentage of Your Pot?
If you don’t know the THC percentage of your
cannabis, follow our infusion guides and try a ½
teaspoon to assess its potency. Wait a day before
increasing your dose. If you’re ready for a 1-
teaspoon dose, you’re good to go. If you need less,
either make a record of that and proceed with
recipes using that dosage level, or add more
unsalted butter to weaken it. To make the infusion,
melt canna-butter and unsalted butter together in a
saucepan over low heat, stirring to combine
thoroughly. If you need more than 1 teaspoon,
make a record of your dosage level and increase
the amount of canna-butter in your recipes.
Excessive heat can burn off terpenes and cannabinoids. To
maintain potency, keep temperatures low.
HOW TO MAKE INFUSIONS
Butter and coconut oil are the most
popular and versatile infusions for baking.
The following steps walk you through how
to make each type.
Ingredients for Canna–Coconut Oil: 14 fl oz.

(414ml) coconut oil
7g cannabis, decarboxylated
and finely chopped
Ingredients for Canna-Butter:
16 oz. (454g) unsalted butter
7g cannabis, decarboxylated
and finely chopped
Tools & Equipment: Medium saucepan
Fine-mesh strainer Cheesecloth
Deep glass bowl
Silicone spatula
16-oz. (450g) container
Canna–Coconut Oil
SERVING SIZE 1 teaspoon
DOSAGE PER SERVING 10mg THC
YIELD 12 fl oz. (350ml)
Canna-Butter
SERVING SIZE 1 teaspoon
DOSAGE PER SERVING 10mg THC
YIELD 14 oz. (400g)

1 In a medium saucepan over low heat, heat coconut
oil or unsalted butter. Add decarboxylated cannabis
and stir to mix.
2 Continue to cook for 3 hours over low heat, stirring

mixture every 20 minutes with a spatula.
3 Line a fine-mesh strainer with cheesecloth and

place into a deep glass bowl. Carefully pour oil or
butter through the cheesecloth.
4 Press gently with a silicone spatula to strain oil or
butter from cannabis.
5 Lift the cheesecloth and squeeze any remaining oil
or butter into the bowl.
6 Allow oil or butter to cool, pour into a 16-ounce

(450g) container, and close with an airtight lid.
Storing Infusions
Canna–coconut oil keeps covered
at room temperature for 6 months.
Store away from sunlight.
Canna-butter keeps covered in the
refrigerator for 3 months or
wrapped well in the freezer for up
to 6 months. When freezing canna-
butter, it’s helpful to preportion it into smaller
sizes so you can defrost just the amount you
need.
HOW TO COOK WITH INFUSIONS
With a few simple dos and don’ts, you,
too, can master the art of cooking with
cannabis in all of your favorite dishes.
IN YOUR OWN FAVORITE
RECIPES
With a few adjustments, anything can be infused. If
you start by making canna-butter or canna–coconut
oil as outlined in this book, 1 teaspoon makes 1
serving. Swap as many teaspoons of regular butter or
oil for the canna version in the amount equal to the
number of servings in the dish.
Adding Infusions
You can swap in infused butter or oil for the regular version.
In this case, melted canna-butter is added to batter.
DISGUISING STRONG FLAVORS
OF INFUSIONS
Once you’ve swapped in the appropriate amount of
canna-butter or canna–coconut oil, you may need to
adjust the flavors to cover the cannabis taste. If your
recipe is already a flavorful dish, you may not need to
make any adjustments. However, if it’s more subtle,
you increase the flavorful ingredient(s) or add flavors
such as chocolate, coffee, peanut butter, and
cinnamon to better hide the taste.
Disguising Flavors
Peanut butter, coffee, and cinnamon are just a few things
you can use in your recipes to hide the flavor of an infusion.
DON’T DO
Don’t bake in the Do swap out 1
oven above 340°F teaspoon of butter for
(171°C). canna-butter (or oil for
Don’t microwave on canna–coconut oil) for
high. each serving in the
dish.
Don’t cook on the
stove on high heat Do taste (a very small
or bring infused amount of) the batter
butter or oil to a to evaluate the flavor.
boil. Do increase the
Don’t add too much strongest flavors in
canna-butter or the dish to cover the
canna-coconut oil: cannabis taste.
only 1 teaspoon per Do increase the
serving unless you cooking time slightly if
need a higher dose. you’ve lowered the
Don’t serve an cooking temperature.
infused dish without Do melt the infusion
letting everyone before mixing it into
know. the bowl, whenever
Don’t store an applicable; if it’s a
infused dish without hard glob of fat, it
a sign unless you won’t mix properly
live by yourself. with other ingredients.
SIMPLE, SINGLE-SERVING
EDIBLES
These single-serving treats are an easy
way to create edibles for yourself in just a
few minutes.
WHITE CHOCOLATE–DIPPED
STRAWBERRIES MELT 4 OUNCES (110G)
WHITE CHOCOLATE SLOWLY IN THE
MICROWAVE. STIR IN 1 TEASPOON CANNA-
BUTTER. DIP 6 STRAWBERRIES IN WHITE
CHOCOLATE MIX AND PLACE ON
PARCHMENT PAPER. ALLOW TO SET.
SALTED CARAMEL
Heat 5 packaged caramels (41g) in the microwave
until softened and barely melted. Stir in 1 teaspoon
canna-butter. Transfer to parchment paper and shape
into a rectangle. Sprinkle with sea salt. Allow to
harden.
MONKEY MOUSSE
Combine ¼ cup peanut butter and ¼ cup banana
yogurt. Stir in 1 teaspoon canna–coconut oil and top
with 1 tablespoon chopped walnuts.
FRUITY YOGURT
Whip 1 cup Greek yogurt with 2 tablespoons puréed
fruit (or jam, jelly, or preserves). Add sugar or
sweetener to taste (optional) and 1 teaspoon
softened canna–coconut oil.
SWEET & SPICY PECANS SAUTÉ ½ CUP

PECAN HALVES IN 1 TABLESPOON LIGHT
BROWN SUGAR, 1 TABLESPOON HONEY,
PINCH CAYENNE PEPPER, AND 1
TEASPOON CANNA-BUTTER (OR CANNA–
COCONUT OIL). COOK FOR 5 MINUTES OR
UNTIL FRAGRANT AND BEGINNING TO
BROWN. ALLOW TO COOL.
COCONUT CRUNCH
Brush an 8-inch (20cm) flour tortilla with 1 teaspoon
canna–coconut oil. Sprinkle tortilla with 2 tablespoons
coconut sugar and 2 tablespoons shredded coconut.
Bake at 325°F (170°C) for 10 minutes or until coconut
turns golden.
BAKED APPLE
Core an apple, leaving the bottom ½ inch (1.25cm) of
apple intact. Fill cavity with 1 tablespoon honey and 1
teaspoon canna-butter. Sprinkle with ¼ teaspoon
cinnamon and bake at 340°F (171°C) for 45 minutes
or until apples are cooked through and tender. It’s
great with a scoop of vanilla ice cream!
DESSERT QUESADILLA
Spread 2 tablespoons almond butter on two 8-inch
(20cm) flour tortillas. Add 1 sliced banana and 2
teaspoons maple syrup to one of the tortillas. Top it
with the other tortilla. Sauté in 1 teaspoon canna-
butter and 1 tablespoon butter for 5 minutes over
medium-low heat, turning halfway through the
cooking time.
CHOCOLATE MALT COOKIES
Malted milk powder is paired with chocolate
chips in these cookies, giving you the
flavorful sensation of eating a chocolate
malted milkshake.
INFUSION TYPE: PREP TIME: COOK TIME: SERVING YIELD:

Canna- 10 11 SIZE: 24
butter minutes minutes 1 cookie cookies
Ingredients: 1 Heat the oven to 340°F (171°C).

8 TB. unsalted butter, Line two baking sheets with parchment
at room temperature paper and set aside.
8 TB. canna-butter, at
room temperature ½ 2 In a medium bowl, beat unsalted
cup light brown sugar,
firmly packed ¼ cup
butter, canna-butter, light brown
granulated sugar sugar, and granulated sugar with an
electric mixer at medium speed until
2 large light and fluffy, about 5 to 7 minutes.
eggs Beat in eggs at low speed, one at a
time, until combined. Beat in vanilla
1 TB. vanilla extract ⅔
cup malted milk extract at medium speed until
powder combined. Set aside.
2 cups 3 In a large bowl, combine malted

milk powder, all-purpose flour, baking
all- soda, and salt. Add to butter-and-sugar
purpose mixture and mix until just
incorporated. Stir in semisweet
flour chocolate chips.
1½ tsp. baking soda
½ tsp. salt 4 Place tablespoon-size balls of dough
2 inches (5cm) apart. Bake until
1 (12-oz.; 340g) bag cookies are set, about 9 to 11 minutes.
semisweet chocolate
chips
For Malted Chocolate Cherry
Dietary Notes: Cookies, add 2 teaspoons almond
Nut free
extract and ¼ cup chopped dried
cherries to the final batter and bake as
directed.
Storage: Keep in an airtight container
at room temperature for up to 5 days.
Chocolate Malt Cookies
COCONUT ALMOND
MACAROONS
Coconut and almond flavors enhance this
simple-to-make treat. Crispy on the outside
and chewy on the inside, the texture of
these macaroons is perfection.

Canna–coconut 10 17 SIZE: 16
oil minutes minutes 1 cookies
cookie

¾ cup granulated sugar Line two baking sheets with parchment
2 large egg whites paper and set aside.
2 cups 2 In a large bowl, whisk together
shredded sugar and egg whites until semi-stiff
peaks form. Mixture should have the
coconut consistency of marshmallow cream.
⅔ cup chopped
almonds 5 TB. plus 1 3 Add shredded coconut, chopped
tsp. canna– coconut almonds, canna–coconut oil, vanilla
oil, melted 2 tsp. extract, almond extract, and salt, and
vanilla extract ½ tsp.
almond extract Pinch mix well.
salt
4 Place scoops of mixture 2 inches
Dietary Notes: (5cm) apart on the baking sheets.
Gluten free, Passover
friendly
5 Bake for 15 to 17 minutes or until
golden brown and set.
in the refrigerator for up to 1 week or
in the freezer for up to 3 months.
Coconut Almond Macaroons
AMARETTO-DIPPED
SANDWICH COOKIES
Sweet, salty, crunchy, and creamy, these
cookies have tons of wonderful flavors and
textures. The addition of almond extract to
the white chocolate makes the covering
truly decadent.
INFUSION TYPE: PREP TIME: COOK TIME: SERVING SIZE: YIELD:

Canna– 1 hour, 10 10 2 12
coconut minutes minutes sandwich sandwich
oil cookies cookies
Ingredients: 1 Line a baking sheet with parchment

3 oz. (85g) white paper and set aside. In a double boiler
chocolate chips 1 tsp. over medium heat, stir white chocolate
almond extract 2 TB.
chips for 5 to 10 minutes or until
canna–coconut oil
melted.
12 2 Add almond extract and canna–
sandwich coconut oil, and stir until thoroughly
combined. Remove from heat and pour
cookies into a shallow bowl.
Dietary Notes: 3 Working quickly, dip each sandwich
None cookie completely in melted chocolate
and remove with a fork. Let any excess
chocolate drip back before setting
cookie on the prepared baking sheet.
4 Allow chocolate to set for at least 1
hour. You can speed up this process by
placing cookies in the refrigerator.
Once cookies have hardened, remove
from the baking sheet.

at room temperature for up to 2 weeks
or in the refrigerator for up to 1 month.
Amaretto-Dipped Sandwich Cookies
CITRUS ALMOND
FLORENTINES
Impress your friends with these easy, crispy
lace cookies of bright orange and honey,
nutty almond, and caramel crunch.
INFUSION PREP TIME: COOK TIME: SERVING SIZE: YIELD:

TYPE:20 1 hour, 15 2 24
Canna- minutes minutes florentines florentines
butter

Line a baking sheet with parchment
1 paper, spray with nonstick cooking
medium spray, and set aside. Wash orange.
Using a microplane, remove all zest
orange from peel, making sure not to get
2¼ cups slivered bitter white membrane beneath
almonds ¾ cup heavy orange color. Set aside zest.
cream 4 TB. canna-
butter ¼ cup
granulated sugar ¼
2 Place almonds in a food processor
cup honey and pulse for 25 to 30 seconds or until
3 TB. orange a coarse texture that’s not yet a paste.
marmalade 3 TB. all-
purpose flour ¼ tsp. 3 In a medium saucepan over
salt medium-high heat, stir together heavy
½ tsp. vanilla extract cream, canna-butter, sugar, and honey.
Dietary Notes:
Stirring frequently, bring mixture to a
None
boil and continue cooking for 5 to 6
minutes or until it begins to thicken.
4 Cook mixture for 1 more minute,
stirring constantly, until it begins to
brown. Remove from heat.
Immediately stir in ground almonds,
orange zest, orange marmalade, all-
purpose flour, salt, and vanilla extract.
5 Evenly space 6 tablespoon-size balls
of dough on the prepared baking
sheet. Flatten balls with a damp
spatula or your hand.
cookies achieve a deep brown color.
Remove cookies from the oven,
transfer on the parchment paper to
wire racks, and allow to cool. Line the
baking sheet with new parchment
paper, spray with nonstick cooking
spray, and repeat baking 6 at a time
until you’ve made all 24 cookies.

Handy tip
These cookies are just begging for a little chocolate. Brush
the underside with melted dark chocolate and allow to set
on parchment paper for 10 to 15 minutes.
Citrus Almond Florentines
SALTED CARAMEL CASHEW
BARS
A batter of chewy, rich caramel and salty
cashews tops a buttery crust. In a ranking
out of 10, these bars are an 11.

butter minutes minutes 1 bar bars

Line a 9×13-inch (23×33cm) baking
2 cups pan with parchment paper and set
all- aside. In a small bowl, combine all-
purpose flour, baking powder, and ¼
purpose teaspoon salt. Set aside.
flour 2 In a medium bowl, mix 6

½ tsp. baking powder ½ tablespoons canna-butter, unsalted
tsp. salt
butter, and light brown sugar with an
electric mixer at medium speed for 5
room temperature 6
TB. unsalted butter, minutes until light and fluffy. Add egg
cut into chunks 1 cup and 1 teaspoon vanilla extract, and
light brown sugar, beat for 2 minutes at low speed until
firmly packed
combined.
1 large 3 Add flour mixture and beat at
egg medium speed for 2 to 3 minutes.
3 tsp. vanilla extract 1½ Press crust mixture into the prepared
cups granulated pan. Chill for 30 minutes.
sugar
1 cup 4 In a medium nonstick pan over
medium heat, heat granulated sugar.
heavy When you see sugar beginning to
cream color, stir until it’s light brown, about 5
to 7 minutes. Carefully add heavy
2 cups salted, roasted
cashews Dietary cream and stir until smooth.
Notes:
None 5 Turn down the heat to low and add
remaining 6 tablespoons canna-butter,
remaining 2 teaspoons vanilla extract,
and remaining ¼ teaspoon salt. Stir
until butter has melted and remove
from the heat.
6 Stir cashews into caramel mixture.
Pour caramel-cashew mixture into the
pan on top of chilled crust. Bake for 20
minutes until set. Allow to cool
thoroughly before cutting.

at room temperature for up to 1 week
or in the freezer for 2 months.
Handy tip
The bars will be firmer and therefore easier to cut if you
place them in the refrigerator for 30 minutes first.
Salted Caramel Cashew Bars
TRIPLE CHOCOLATE
HAZELNUT BROWNIES
These extraordinarily good brownies are for
true chocoholics. Three kinds of chocolate
are mixed with toasted hazelnuts to create a
super-rich treat with a satisfying crunch.

butter minutes minutes 1 brownies
brownie

1 cup unsweetened Lightly coat a 9×13-inch (23×33cm)
cocoa powder baking pan with nonstick cooking spray
and set aside. In a medium bowl,
1 cup all- combine unsweetened cocoa powder,
purpose all-purpose flour, baking soda, and
salt. Set aside.
flour
1 tsp. baking soda 2 In a double boiler over low heat,
¼ tsp. salt melt together unsalted butter and
2 TB. unsalted butter 8 canna-butter. Once melted, remove
TB. canna-butter from heat and stir in dark brown sugar.
1½ cups dark brown Pour butter-sugar mixture into flour
sugar, firmly packed
mixture and stir to combine.
4 large 3 In a large bowl, beat eggs and
eggs vanilla extract with an electric mixer at
2 tsp. vanilla extract ½ medium speed for 1 minute. Slowly
cup milk chocolate add in butter-flour mixture and mix for
chips ½ cup 1 more minute until just combined.
semisweet chocolate Add milk chocolate chips, semisweet
chips ½ cup toasted
hazelnuts, chopped
chocolate chips, and hazelnuts, and
beat for a few seconds to quickly
Dietary Notes: distribute.
None
4 Transfer mixture to the prepared pan
and bake for 23 to 25 minutes or until
top looks dark and dry. Cool completely
in the pan before cutting into 24 pieces
and moving to a plate.
Storage: Keep tightly wrapped in

plastic wrap in the refrigerator for 4 to
5 days or in the freezer for 4 to 5
months.
Triple Chocolate Hazelnut Brownies
KEY LIME SQUARES
Capture the taste of the popular pie in these
delightfully refreshing bars. The balance of
sweet and creamy lime curd with rich
shortbread crust makes each bite a sunny
experience.

butter minutes minutes 1 square squares

4 TB. unsalted butter, Lightly coat a 9×13-inch (23×33cm)
at room temperature baking pan with nonstick cooking spray
and set aside.
room temperature ½
cup confectioners’
sugar 2 cups plus 5
2 In a large bowl, beat unsalted
TB. all-purpose flour 1 butter, canna-butter, and
tsp. vanilla extract confectioners’ sugar with an electric
Pinch salt mixer at medium speed for 3 to 4
4 large minutes or until light and fluffy.
eggs, 3 Add all-purpose flour, vanilla

extract, and salt, and mix for 2 to 3
lightly more minutes or until well combined.
beaten 4 Press dough into the bottom of the
1¾ cups granulated prepared pan. Bake for 20 to 23
sugar ¼ cup Key lime
juice
minutes, until light golden brown.
1 TB. grated lime zest
Allow crust to cool for 10 minutes.
Dietary Notes:
Nut free
5 In a large bowl, whisk together eggs
and granulated sugar. Add Key lime
juice and lime zest, and whisk well.
6 Pour mixture over cooled crust and
bake for 23 to 25 minutes or until set.
Cool fully before cutting into 12
squares.

plastic wrap in the refrigerator for up
to 5 days.
Key Lime Squares
HAWAIIAN BUTTER MOCHI
Originating in Japan and extremely popular
in Hawaii, mochi is a sweet, glutinous rice
cake. The texture of this treat is unlike any
dessert you’ve had before—fabulously
chewy and squishy.
INFUSION TYPE: PREP TIME: COOK SERVING YIELD:

Canna- 10 TIME: SIZE: 24
butter minutes 1 hour 1 square squares

3 cups sweet rice flour Grease a 9×13-inch (23×33cm) baking
(mochiko) 2¼ cups pan with nonstick cooking spray and
granulated sugar 2
set aside.
tsp. baking powder
¼ tsp. salt 2 In a medium bowl, combine sweet
2 (14-oz.; 400ml) cans rice flour, sugar, baking powder, and
unsweetened coconut
milk 1 cup whole milk
salt.
5 large 3 In a separate medium bowl, whisk

together unsweetened coconut milk,
eggs whole milk, eggs, canna-butter, and
8 TB. canna-butter, vanilla extract.
melted 2 tsp. vanilla
extract Dietary 4 Add flour mixture to egg mixture,
Notes:
whisking to blend. Pour mixture into
Gluten free
the prepared pan.
5 Bake for 1 hour or until lightly
golden and brown around the edges.
Cool completely before cutting into 24
squares.
or tightly wrapped in plastic wrap at
room temperature for up to 3 days or
in the refrigerator for up to 5 days.
However, note that the texture may
become tougher when mochi is
refrigerated.
Hawaiian Butter Mochi
ORANGE-HONEY CREAM
PUFFS
By substituting Greek yogurt for the
traditional custard filling of puffs, tart and
creamy combines with sweet and citrusy for
spectacular flavor in this delicate treat.

Canna– 25 35 1 cream 9 cream
coconut oil minutes minutes puff puffs
Ingredients: 1 Heat the oven to 400°F (200°C). In a

large saucepan over medium-high
1 cup heat, bring water, unsalted butter, and
water salt to a boil. Add all-purpose flour and
stir for 1 to 2 minutes or until mixture
8 TB. unsalted butter ⅛
tsp. salt pulls away from the sides and forms
1 cup all-purpose flour into a ball. Remove from heat and let
rest for 5 minutes.
4 large
2 Add eggs one at a time, beating well
eggs after each addition, until shiny and
2 TB. whole milk
smooth. Using a ¼-cup measure, drop
1 egg dough 3 inches (7.5cm) apart onto two
parchment-lined baking sheets.
yolk 3 In a small bowl, beat together whole
1½ cups vanilla Greek
yogurt 3 TB. canna– milk and egg yolk by hand with a whisk
coconut oil, softened or fork. Brush onto puffs. Bake for 30
2 TB. honey
to 33 minutes or until golden brown.
½ tsp. orange extract 1
tsp. orange zest
Remove from the oven and allow to
Dietary Notes: cool for 10 to 15 minutes.
Nut free
4 In a medium bowl, combine Greek
yogurt, canna–coconut oil, honey,
orange extract, and orange zest. Split
puffs horizontally in half with a knife
and fill with cream. Replace tops.

Orange-Honey Cream Puffs
BUTTERED RUM APPLE
TURNOVERS
Rum gives these flaky turnovers a
complexity of flavor you’ll just adore.
They’re best warm with a scoop of vanilla
ice cream.

butter minutes minutes 1 turnovers
turnover

2 TB. plus 2 tsp. canna- Cover two baking sheets with
butter 4 tart apples, parchment paper and set aside.
peeled, cored, and
sliced 1 TB. rum 2 In a large sauté pan over medium-
3 TB. dried cranberries low heat, melt canna-butter. Add tart
4 TB. granulated
sugar 2 TB. all-
apple slices and rum, and sauté for 5
purpose flour ¼ tsp. minutes. Stir in dried cranberries and
cinnamon sugar, and cook for 3 more minutes.
Pinch salt Transfer to a large mixing bowl.
1 (17.3-oz.; 490g) pkg. Sprinkle with all-purpose flour,
frozen puff pastry, cinnamon, and salt, and stir to
thawed according to
pkg. directions combine.
2 large 3 Flour a work surface. Roll sheets of

puff pastry into 2 12-inch (30.5cm)
eggs squares. Cut each square into 4 even
2 TB. water pieces. Chill pastry squares in the
refrigerator for 20 minutes.
Dietary Notes:
Nut free
4 In a small bowl, beat eggs with
water. Brush edges of each pastry
square with egg wash. Place about ⅓
cup apple mixture on one half of pastry
square. Fold over diagonally and press
edges to close securely. Use the tines
of a fork to decorate and seal edges.
Repeat with all squares.
5 Place turnovers on the prepared
baking sheets and brush with more
egg wash. Make small slits in tops of
turnovers with a small, sharp knife for
steam to escape. Bake for 20 to 23
minutes or until golden brown.
For Ginger Pear Turnovers, replace

the apples with pears, leave out the
rum, and substitute 2 tablespoons
chopped candied ginger for the
cranberries.
Buttered Rum Apple Turnovers
BROWN BUTTER ELEPHANT
EARS
Also known as palmiers, elephant ears are
perfect for an afternoon snack. A few
brushes of brown butter lend these flaky
treats a dark caramel richness.
INFUSION TYPE: PREP COOK TIME: SERVING SIZE: YIELD:

Canna- TIME: 45 4 elephant 36 elephant
butter 1 minutes ears ears
hour

3 TB. unsalted butter 3 medium skillet over medium heat, stir
TB. canna-butter unsalted butter occasionally for 10 to
15 minutes or until toasty brown.
2 cups Remove from heat and stir in canna-
granulate butter. Allow mixture to cool for 15 to
20 minutes.
d sugar
1 (17.3-oz.; 490g) pkg. 2 Sprinkle 1 cup sugar onto a large
frozen puff pastry, work surface. Unfold each puff pastry
thawed according to
pkg. directions
sheet and press into sugar. Distribute
Dietary Notes: another ½ cup sugar on top of sheets.
Nut free With a rolling pin, roll sheets into
12×12-inch (30.5×30.5cm) squares.
Brush sheets with half of melted butter
mixture and sprinkle with remaining ½
cup sugar.
3 Tightly roll two opposite sides of
each pastry sheet inward so they meet
in the middle, like a rounded heart.
Wrap rolled logs in plastic wrap and
refrigerate for 30 minutes. Slice each
log into 18 slices and place slices, cut
side up, on two baking sheets lined
with parchment paper.
4 Brush remaining half of melted
butter on top. Bake for 30 minutes or
until golden. Cool before serving.

Brown Butter Elephant Ears
S’MORES HAND PIES
The melted chocolate, crunchy graham
crackers, and gooey marshmallow spread in
these small pies bring you all the
deliciousness of s’mores without the sticky
mess.

Canna- 15 14 SIZE: 8 hand
butter minutes minutes 1 hand pies
pie

1 pkg. (2 crusts) Line two baking sheets with parchment
refrigerated uncooked paper and set aside.
piecrusts 2 TB. plus 2
tsp. canna-butter, 2 Place piecrusts on a floured work
melted
surface and roll out slightly using a
1 cup rolling pin. Using a small, overturned
bowl with a 6-in. (15cm) diameter,
marshma press into dough to cut out 8 circles.
llow Brush each circle with 1 teaspoon
canna-butter.
spread 3 Place 2 tablespoons marshmallow
4 double graham
crackers (such as spread on each circle. Equally
Honey Maid Fresh distribute graham cracker crumbs
Stacks), crumbled across half of all 8 circles, leaving a ½-
1 cup inch (1.25cm) rim. Top each with
semisweet chocolate chips.
semiswe 4 Using a pastry brush, paint edges of
circles with egg. Fold over circles and
et press to seal. Using a fork, make
indentations around crusts. With a
chocolate sharp knife, make vents for steam.
chips 5 Bake for 12 to 14 minutes or until
1 large egg, lightly golden brown. Allow to cool a bit
beaten Dietary before serving.
Notes:
None Storage: Keep in an airtight container
S’Mores Hand Pies
RUSTIC PEACH-BERRY
CROSTATA WHETHER
SWEET OR SAVORY,
CROSTATA IS A BEAUTIFUL,
RUSTIC-LOOKING PASTRY
RESEMBLING A FREE-FORM TART
OR PIE. THIS DESSERT’S MEDLEY
OF PEACHES, BLUEBERRIES, AND
STRAWBERRIES IS FRESH AND
FLAVORFUL.
butter minutes minutes 1 slice slices
Ingredients: 1 In a medium bowl, combine 1½ cups

1¾ cups all-purpose all-purpose flour, 3 tablespoons sugar,
flour 6 TB. granulated and salt. Add canna-butter and 8
sugar Pinch salt
tablespoons unsalted butter, and work
4 TB. cold canna-butter,
into flour mixture until it resembles
diced 11 TB. cold
unsalted butter, diced coarse oatmeal. Add ice water and mix
5 TB. ice water until dough comes together. Wrap in
4 ripe peaches, sliced in plastic wrap and chill in the refrigerator
wedges 1 cup for 30 minutes.
blueberries
1 cup 2 In a large bowl, combine peaches,
blueberries, strawberries, remaining ¼
sliced cup all-purpose flour, remaining 3
strawber tablespoons sugar, and vanilla extract.
Heat the oven to 340°F (171°C).
ries 3 On a floured surface, roll out dough
1 TB. vanilla extract
Dietary Notes: into a circle ⅛ inch (3mm) thick. Place
None fruit mixture on crust, leaving a 1-inch
(2.5cm) border around edges. Fold
crust up around edge. Dot fruit with
remaining 3 tablespoons unsalted
butter.
fruit is bubbling and crust is golden
brown.
Storage: Keep loosely covered in

plastic wrap on a plate in the
refrigerator for up to 5 days.
Rustic Peach-Berry Crostata
PISTACHIO-HONEY
BAKLAVA
The earthy, nutty, sweet flavors of the
pistachio and honey pair wonderfully with
the cannabis in this flaky treat. And don’t be
intimidated by the phyllo—it’s extremely
forgiving.

butter minutes minutes 1 piece pieces

1 lb. (450g) pistachios Spray the bottom and the sides of a
10 TB. canna-butter, 9×13-inch (23×33cm) baking pan with
melted 6 TB. unsalted
nonstick cooking spray and set aside.
butter, melted 1 (16-
oz.; 450g) pkg. phyllo
dough 1 cup water
2 In a food processor, chop pistachios
into a medium-fine texture. Set aside.
1 cup Combine melted canna-butter and
unsalted butter in a medium bowl. Set
granulate aside.
d sugar 3 Unroll phyllo dough. Cut whole stack
1 tsp. vanilla extract ½
cup honey in half to fit the pan. Place the stacks
on your work surface and cover dough
Dietary Notes: with a dampened cloth to keep it from
None drying out as you work. Place 2 sheets
of dough in the pan and brush with
butter mixture using a pastry brush.
Repeat with remaining dough until you
have 12 sheets layered. Sprinkle 3
tablespoons chopped pistachios on
top.
4 Top chopped pistachios with 2
sheets of phyllo dough and brush with
butter mixture. Repeat layering
pistachios and dough and brushing
with butter mixture until you run out of
nuts or phyllo dough. End with 8
sheets layered on top, brushing butter
mixture between every 2 sheets of
phyllo dough.
5 Using a sharp knife, cut baklava into
30 pieces. Bake for about 50 minutes
until baklava is golden and crisp.
6 While baklava is baking, in a small
saucepan over medium-high heat, boil
water and sugar until sugar is melted.
Add vanilla and honey and simmer
slowly over medium heat for about 45
minutes. Remove baklava from the
oven and immediately pour sauce over
it. Allow to cool before serving.

to 1 month.
Handy tip
For a vegan dessert, use canna–coconut oil instead of
canna-butter and agave nectar instead of honey.
Pistachio-Honey Baklava
TRES LECHES CAKE
These are the moistest little cakes ever. The
sweet and creamy flavors are pure and
simple in each dreamy, pillowy bite.

Canna- 20 30 1 mini 16 mini
butter minutes minutes cake cakes

Butter and flour one 24-cup muffin tin
1 cup all- or two 12-cup muffin tins, filling empty
purpose cavities with water, and set aside. In a
medium bowl, mix together all-purpose
flour flour, baking powder, and salt. Set
1½ tsp. baking powder aside.
Pinch salt
5 large eggs, separated 2 Divide egg whites and egg yolks into
4 TB. canna-butter, different medium bowls. In one bowl,
melted and cooled 1
beat yolks, 2 tablespoons canna-
cup plus 3 TB.
granulated sugar 4 butter, and
tsp. vanilla extract ¼ ¾ cup sugar with an electric mixer at
cup whole milk medium speed until pale yellow. Add 2
1 (12-fl-oz.; 350ml) can teaspoons vanilla extract and whole
evaporated milk 1
(14-fl-oz.; 400ml) can
milk and beat at low speed until
condensed milk 2½ incorporated.
cups heavy cream 1
TB. unsalted butter, 3 In the other bowl, beat egg whites at
melted and cooled medium-high speed for 2 minutes until
Dietary Notes:
soft peaks form. Add ¼ cup sugar and
None
continue to beat at medium-high
speed until whites are stiff.
4 Combine yolk and flour mixtures.
Gently fold in egg white mixture and
then spoon batter into muffin tin or
tins. Bake for 20 minutes or until
center is set. Remove, poke holes in
top with a fork, and allow to cool.
5 In a medium bowl, combine
evaporated milk, condensed milk, ½
cup heavy cream, remaining 2
tablespoons canna-butter, and
unsalted butter, and pour over cakes.
6 Beat remaining 2 cups heavy cream,
remaining 3 tablespoons sugar, and
remaining 2 teaspoons vanilla extract
with an electric mixer at medium
speed until fluffy. Spread over cooled
cakes.

Handy tip
You can also make this as one big cake. Simply butter and
flour a 9×13-inch (23×33cm) pan, combine ingredients as
directed, and bake for 30 minutes or until center is set.
Tres Leches Cake
ALMOND–OLIVE OIL CAKE
Cakes made with olive oil are incredibly
moist and textured. For this dessert, the
sweet almond flavor tastes perfect with the
richness of the oil. You’ll savor the cake with
each terrific bite.

oil minutes minutes 1 slice slices

1½ cups all-purpose Line an 8-inch (20cm) cake pan with
flour 2 tsp. baking parchment paper and set aside.
powder ¼ tsp. salt
1 cup granulated sugar 2 In a medium bowl, combine all-
purpose flour, baking powder, and salt.
3 large
3 In a large bowl, combine sugar,
eggs eggs, orange zest, and almond extract.
1 TB. orange zest
Beat with a mixer on medium speed
1 tsp. almond extract ¼
cup half-and-half 9 for 2 to 3 minutes or until light and
TB. extra-virgin olive fluffy.
oil 3 TB. canna–
coconut oil, melted ¾ 4 With the mixer running on medium-
cup sliced almonds 2 low speed, add half-and-half followed
TB. confectioners’
sugar Dietary
by extra-virgin olive oil and canna–
Notes: coconut oil in a stream.
None
5 Stir in flour mixture on low speed
until just blended. Pour batter into the
prepared pan and top with sliced
almonds.
6 Bake for 35 to 37 minutes or until a
toothpick inserted into center comes
out clean. Remove from the oven and
cool on a wire rack. Transfer to a
serving dish and dust with
confectioners’ sugar before serving.

plastic wrap at room temperature for
up to 5 days.
Almond–Olive Oil Cake
CHOCOLATE PUDDING
CAKE
Rich chocolate pudding and fudgy chocolate
frosting turn the classic chocolate cake on
its head. The layers of moist cake, creamy
pudding, and crisp frosting make each bite a
joy.

Canna– 5 to 9 55 1 square 12 square
coconut oil hours, minutes slice slices
40
minutes

3½ cups whole milk 1 Spray a 9×13-inch (23×33cm) baking
TB. lemon juice 1¾ pan with nonstick cooking spray and
cups all-purpose flour
set aside. In a small bowl, mix 1 cup
3¾ cups granulated
sugar 1¼ cups whole milk with lemon juice. Set aside.
unsweetened cocoa
powder 2 tsp. baking 2 In a large bowl, combine all-purpose
soda 1 tsp. baking flour, 1¾ cups sugar, ¾ cup
powder unsweetened cocoa powder, baking
2 large soda, and baking powder. Add milk-
lemon mixture, eggs, coffee, vegetable
eggs oil, canna–coconut oil, and vanilla
1 cup brewed coffee, extract to flour mixture and stir until
cooled ¼ cup thoroughly combined. Pour into the
vegetable oil ¼ cup
canna–coconut oil ½
prepared pan.
tsp. vanilla extract 3
TB. cornstarch
Pinch salt
4 TB. unsalted butter
3 Bake for 35 to 40 minutes, or until a
toothpick inserted into center of cake
1 cup comes out clean. Allow to cool while
you make pudding.
semiswe
4 In a small saucepan over medium
et heat, combine ¾ cup sugar, remaining
chocolate ½ cup unsweetened cocoa powder,
cornstarch, and salt, mixing well. Stir in
chips 2¼ cups whole milk. Turn heat to
medium-high and stir constantly until
Dietary Notes: mixture comes to a boil. Allow to boil
Nut free for 1 minute, stirring frequently.
Remove from heat and stir in 2
tablespoons unsalted butter.
5 Allow chocolate pudding to cool for
5 minutes, stirring occasionally. Poke
cake all over with a knife. Pour warm
pudding over slightly warm cake.
Lightly tap the pan on the counter to
allow pudding to seep into cake. Cover
and refrigerate for at least 4 hours or
overnight.
6 In a small saucepan over medium-
high heat, combine remaining ¼ cup
whole milk, remaining 2 tablespoons
unsalted butter, and remaining 1¼
cups sugar. Boil for 1 minute. Remove
from heat and stir in semisweet
chocolate chips. Whisk until smooth
and shiny. Immediately pour over
cooled cake. Refrigerate for 1 hour or
until set.
Storage: Keep loosely covered with
plastic wrap in the baking pan in the
refrigerator for up to 1 week.
Handy tip
For a flavor variation, add 1 teaspoon espresso powder or 1
teaspoon peppermint extract to the pudding before pouring
it over the cake.
Chocolate Pudding Cake

BANANA CREAM ROULADE
As you dig your fork into layers of banana
sponge cake and creamy custard in this
tasty dessert, you may think back to the
texture of those little snack cakes you used
to eat at school.

butter minutes minutes 1 slice slices

½ cup confectioners’ Line a 15×10-inch (38×25cm) rimmed
sugar ¾ cup all- baking sheet with parchment paper
purpose flour ½ tsp.
and set aside. Place a clean kitchen
baking powder ½ tsp.
baking soda ¼ tsp. towel on your work surface and sift ¼
salt cup confectioners’ sugar over it evenly.
Set aside.
4 large
2 In a small bowl, whisk together all-
eggs purpose flour, baking powder, baking
1¼ cups granulated
sugar 4 medium
soda, and salt. In a larger bowl, whisk
bananas 3 eggs and 1 cup granulated sugar
until completely combined. Mash 2
2 cups bananas and stir into egg mixture. Add
whole flour mixture to egg mixture and stir to
combine. Transfer to the prepared pan
milk and bake for 13 to 15 minutes or until
1 TB. cornstarch cake springs back at touch.
3 TB. canna-butter ½
tsp. vanilla extract 3 Remove from the oven and carefully
1¼ cups heavy cream flip cake out onto the prepared kitchen
Dietary Notes:
Nut free towel. Remove the parchment paper
from cake and roll in the towel, starting
at one of the shorter sides. Let cake
cool completely in the towel roll.
4 While cake is cooling, in a double
boiler over medium heat, combine
remaining 1 egg, whole milk,
remaining ¼ cup granulated sugar,
and cornstarch. Whisk occasionally for
10 to 15 minutes or until mixture
thickens and coats the back of a
spoon. Remove from heat and stir in
canna-butter and vanilla extract. Allow
to cool for at least 15 minutes.
5 In an electric mixer with a whisk
attachment, beat heavy cream at
medium speed for 7 to 8 minutes or
until cream takes on firm peaks. Fold
whipped cream into cooled custard and
stir until just combined. Unroll cake
and remove the towel. Slice remaining
2 bananas and layer cake with banana
slices. Spread custard mixture on top
of bananas.
6 Roll up roulade in the direction it
was rolled with the towel. Cover and
place in the refrigerator until ready to
serve. Sift remaining ¼ cup
confectioners’ sugar over cake before
serving.

plastic wrap or in an airtight container
Handy tip
You can top the rolled roulade with extra whipped cream
and chopped nuts or coconut for added flair.
Banana Cream Roulade

COCONUT POT DE CRÈME
WITH MANGO COULIS WITH
ITS SUPER-SMOOTH
TEXTURE, THIS DESSERT WILL
MAKE YOU WANT TO CONTINUE
EATING IT FOREVER. THE TANGY
MANGO SAUCE IS A LUXURIOUS
AND REFRESHING COMPLEMENT
TO THE COCONUT FLAVOR.
INFUSION PREP TIME: COOK SERVING SIZE: YIELD:
TYPE: 1 hour, 25 TIME: 1 pot de 4 pots de
Canna- minutes 1 crème crème
butter hour

medium heatproof bowl, whisk egg
4 large yolks, sugar, and vanilla extract for 20
egg yolks seconds or until thoroughly combined.
In a medium saucepan over medium
½ cup granulated sugar
1 tsp. vanilla extract heat, bring coconut milk, heavy cream,
1 (14-fl-oz.; 400ml) and canna-butter to a gentle simmer.
can coconut milk ½ Remove from heat.
cup heavy cream
4 tsp. canna-butter 2 Whisk ½ cup hot coconut milk
mixture into egg mixture. Slowly pour
egg–coconut milk mixture into
1 cup remaining hot coconut milk mixture
and whisk until thoroughly combined.
coconut Add coconut flakes and stir. Divide pot
de crème mixture between four oven-
flakes safe 4-oz. (120ml) ramekins.
1 ripe mango, peeled
and chopped 2 tsp. 3 Place the ramekins in a pan partially
lime zest
filled with warm water; water should
2 tsp. honey (optional)
Dietary Notes:
come halfway up the ramekins. Bake
Gluten free
for 55 minutes or until custard is set in
center. Cool on wire racks for 20
minutes. Place in the refrigerator for at
least 1 hour. In a blender, purée
mango, lime zest, and honey (if using)
until smooth. Pour on top of pots de
crème before serving.

to 3 days.
Coconut Pot de Crème with Mango Coulis
OLD-FASHIONED
BUTTERSCOTCH PUDDING
THIS QUICK AND EASY-TO-
MAKE PUDDING COMBINES
BUTTER AND DARK BROWN
SUGAR INTO A NOSTALGIC
TREAT. IT’S JUST LIKE WHAT
GRANDMA USED TO MAKE—
WITH ONE NOTABLE EXCEPTION,
OF COURSE.
Canna- 1 hour, 15 12 SIZE: 3
butter minutes minutes ½ cup cups
Ingredients: 1 In a medium bowl, mix cornstarch

3 TB. cornstarch and ¼ cup whole milk until smooth.
2¼ cups whole milk Set aside.
2 TB. unsalted butter 2
TB. canna-butter 2 In a medium saucepan over medium
1 cup dark brown sugar, heat, melt unsalted butter and canna-
loosely packed Pinch butter. Mix in dark brown sugar and
salt salt, and remove from heat.
2 large 3 Add remaining 2 cups whole milk to
eggs the pan and whisk for 15 seconds to
1 tsp. vanilla extract combine. Add cornstarch mixture and
Dietary Notes:
whisk for 15 more seconds. Whisk in
Gluten free
eggs.
4 Return the pan to the stove. Over
medium heat, bring mixture to a gentle
simmer, stirring almost constantly, for
8 to 10 minutes or until it starts to
thicken. (Pudding will continue to
thicken as it cools.) 5 Remove from
heat and stir in vanilla extract. Pour
into a large bowl and refrigerate for at
least 1 hour.

to 5 days.
Old-Fashioned Butterscotch Pudding
PINK GRAPEFRUIT CITRUS
CURD A GOOD CURD IS A
BEAUTIFUL THING. IT HAS
ZING. IT’S TANGY AND TART
WHILE ALSO BEING SWEET AND
CREAMY. AND IT’S SO EASY TO
ENJOY SPREAD ON OR MIXED
WITH YOUR FAVORITE FOODS.
Canna- 25 15 2 1½
butter minutes minutes tablespoons cups
Ingredients: 1 In small saucepan over medium-

1 cup fresh pink high heat, bring pink grapefruit juice to
grapefruit juice a boil. Reduce heat to medium-low and
(about 2 large
simmer for 5 minutes or until juice is
grapefruit) 3 TB. pink
grapefruit zest (about reduced by half. Remove from heat
2 large grapefruit) 3 and allow to cool.
large eggs
2 In a double boiler over medium
3 large heat, whisk together reduced pink
egg yolks grapefruit juice, pink grapefruit zest,
eggs, egg yolks, sugar, honey, and
¼ cup granulated sugar
2 TB. honey salt. Cook, whisking constantly, for 5 to
⅛ tsp. salt 7 minutes until thickened. Remove
4 TB. canna-butter, from heat and stir in canna-butter 1
softened Dietary tablespoon at a time until combined.
Notes:
Gluten free, dairy free
3 Pour into one (16-oz.; 470ml) jar or
two (8-oz.; 235ml) jars with lids and let
cool for 15 minutes.
Storage: Keep in an airtight jar or jars

in the refrigerator for up to 1 week.
Pink Grapefruit Citrus Curd
HOT FUDGE SAUCE
This luxurious sauce is like liquid velvet.
While the deep, complex chocolate flavor
urges you to just eat it with a spoon, you
can drizzle it on any of your favorite
desserts.

Canna- 5 10 2 About 2
Ingredients: 5 1 In a medium saucepan over medium

TB. canna- heat, combine canna-butter, unsalted
butter 3 TB. butter, unsweetened cocoa powder,
unsalted heavy cream, light brown sugar, and
granulated sugar. Stir occasionally for
butter ¾ cup
about 5 minutes until butter is melted
unsweetened and ingredients are mixed well.
cocoa powder
2 Allow sauce to simmer gently for 3
1 cup to 5 minutes, stirring frequently.
heavy Remove sauce from heat.
cream 3 Stir in vanilla extract and salt. Serve

¾ cup light brown immediately or allow to cool before
sugar, firmly packed storing.
½ cup granulated
sugar 1 tsp. vanilla Storage: Keep in a covered jar in the
extract Pinch salt
refrigerator for up to
2 weeks.
Dietary Notes:
Gluten free
Hot Fudge Sauce
SALTED TOFFEE SAUCE
THIS SAUCE STRIKES JUST
THE RIGHT BALANCE OF
SWEET AND SALTY. KEEP A JAR IN
THE FRIDGE AND POUR OVER
ICE CREAM WHEN ANY OF YOUR
CANNABIS-LOVING FRIENDS
STOP BY.
Canna- 5 15 2 2½
Ingredients: 7 1 In a medium saucepan over

TB. canna- medium-low heat, combine canna-
butter 9 TB. butter, unsalted butter, heavy cream,
unsalted dark brown sugar, and salt. Bring to a
simmer, stirring frequently.
butter
2 Continue to simmer for 10 minutes
1 cup until sauce begins to reduce in size
heavy and thicken. Remove from heat. Allow
sauce to cool slightly before serving.
cream
1 cup dark brown sugar, Storage: Keep in a covered bowl or
firmly packed ½ tsp. other airtight container in the
salt Dietary Notes:
refrigerator for up to 2 weeks. If you
Gluten free
want, reheat over low heat on the
stove before serving.
Salted Toffee Sauce
CHOCOLATE HAZELNUT
SPREAD
Rich chocolate pairs beautifully with earthy
hazelnut in this creamy, dreamy spread.
Better than the store-bought version, this
cannabis-infused treat isn’t just for
breakfast anymore.

Canna- 5 25 2 2
Ingredients: 1 Preheat the oven to 350° (180°C).

1 cup (about 5 oz.; Spread hazelnuts on a rimmed baking
140g) skinned sheet and toast for 10 to 15 minutes or
hazelnuts 2 TB.
until nuts begin to brown and become
granulated sugar 8
oz. (225g) semisweet aromatic.
chocolate chips 5 TB.
plus 1 tsp. canna- 2 In a food processor, purée browned
butter ½ cup heavy hazelnuts and sugar for 1 minute until
cream smooth and creamy.
½ tsp. salt
Dietary Notes: heat, heat semisweet chocolate chips
for 5 to 10 minutes until fully melted.
Remove from heat and stir in canna-
butter until dissolved.
4 Whisk in heavy cream and salt to
fully incorporate. Stir in hazelnut
purée.
Gluten free
5 Pour into one (16-oz.; 470ml) jar or
two (8-oz.; 235ml) jars with lids.
Storage: Keep in the refrigerator for

up to 4 weeks or at room temperature
for up to 4 days.
Chocolate Hazelnut Spread
WHITE CHOCOLATE
GRANOLA BITES WHEN YOU
COAT GRANOLA IN
INFUSED WHITE CHOCOLATE,
YOU GET SOMETHING THAT’S
GREATER THAN THE SUM OF ITS
PARTS. THESE INDESCRIBABLY
DELICIOUS BITES WILL KEEP YOU
COMING BACK FOR MORE.
INFUSION PREP TIME: COOK TIME: SERVING SIZE: YIELD:
TYPE: 10 30 2 granola 32 granola
Canna- minutes minutes bites bites
butter
Ingredients: 1 Heat the oven to 250°F (120°C). On

1½ cups granola a rimmed baking sheet, mix granola
3 TB. canna-butter, and 2 tablespoons canna-butter. Place
melted the baking sheet in the oven for 5
minutes.
2 cups
white 2 Remove the baking sheet and stir
until granola is completely mixed with
chocolate canna-butter. Return the baking sheet
to the oven for 15 minutes, stirring
melts every 5 minutes. Remove from the
Dietary Notes: oven and allow granola to cool
None completely.
heat, combine white chocolate melts
and remaining 1 tablespoon canna-
butter. Stir for 5 to 7 minutes, or until
white chocolate is fully melted and
thoroughly combined with canna-
butter. Remove from heat.
4 Stir cooled granola into white
chocolate mixture. Drop by heaping
tablespoons onto parchment paper and
allow to cool fully before serving.

at room temperature for up to 1 week.
White Chocolate Granola Bites
CHOCOLATE-DIPPED DRIED
MANGO
The concentrated flavor of dried mango
makes it a great snack. When it’s dipped in
dark chocolate and sprinkled with coconut,
you have a heart-healthy indulgence.

Canna– 50 7 2 mango 12 mango
coconut oil minutes minutes pieces pieces

paper and set aside. In a double boiler
1 cup over medium heat, combine dark
dark chocolate chips and canna–coconut oil.
chocolate 2 Stir for 5 to 7 minutes or until

chocolate is fully melted and
chips thoroughly combined with canna–
2 TB. canna–coconut oil coconut oil. Remove from heat.
12 large 3 With a fork or your hands, dip each
pieces mango piece into melted chocolate
and let any excess drip back into the
unsweete bowl. Place dipped mango pieces on
the prepared baking sheet.
ned dried
4 Sprinkle shredded coconut (if using)
mango over dipped mango pieces. Refrigerate
6 TB. shredded coconut
(optional) Dietary
for 30 minutes or until chocolate is set.
Notes:
Gluten free, vegan
Storage: Keep covered in an airtight
container in the refrigerator for up to 6
weeks or in the freezer for up to 6
months.
Chocolate-Dipped Dried Mango
CHOCOLATE BARK WITH
CANDIED PECANS AND
GINGER DARK CHOCOLATE
HELPS CRUNCHY CARAMELIZED
PECANS AND SPICY-SWEET
GINGER SHINE IN THIS TREAT. IF
YOU CAN STAND TO GIVE IT
AWAY, CHOCOLATE BARK MAKES
AN EXCELLENT GIFT.
Canna- 1 to 2 15 SIZE: 6
butter hours, minutes 1 piece pieces
5 minutes
Ingredients: 1 In a small saucepan over low heat,

2 TB. canna-butter heat canna-butter for 2 to 3 minutes or
until fully melted. Add pecan halves
1 cup and stir for 3 to 5 minutes until
pecan fragrant and nutty. Mix in light brown
sugar, stirring constantly, for about 1
halves minute or until pecans are coated
2 TB. light or dark evenly and have begun to caramelize.
brown sugar, firmly Remove from heat.
packed
2 Spread caramelized pecans on
parchment paper and allow to cool.
2 cups Roughly chop pecans and set aside.
dark 3 In a double boiler over medium

heat, stir dark chocolate chips for 5 to
chocolate 7 minutes or until completely melted.
chips 4 On a baking sheet lined with
2 TB. crystallized ginger parchment paper, spread melted
Dietary Notes:
chocolate. Sprinkle caramelized
Gluten free
pecans and crystallized ginger evenly
on top. Set aside for 1 to 2 hours or
until chocolate has set. Cut or break
bark into 6 even pieces.
Storage: Keep covered in an airtight

weeks or in the freezer for up to 6
months.
Chocolate Bark with Candied Pecans and Ginger
ANCHO CHILE TRUFFLES
The creaminess of the chocolate ganache
and the kick of the ancho chile powder give
you a sweet-and-spicy treat that’s truly
delightful on your tongue.

Canna- 6 hours, 10 SIZE: 16
butter 30 minutes 1 truffle truffles
minutes
Ingredients: 1 Line a 9×13-inch (23×33cm) baking

⅔ cup heavy cream 5 pan with parchment paper and set
TB. canna-butter 3 aside. In a medium saucepan over
tsp. ancho chile
medium-low heat, combine heavy
powder 2 tsp. ground
cinnamon Dash salt cream, 3 tablespoons canna-butter, 2
½ lb. (225g) bittersweet teaspoons ancho chile powder,
chocolate, chopped 1 cinnamon, and salt. Bring mixture to a
tsp. cocoa powder boil, cover, and remove from heat. Let
Dietary Notes:
stand for 2 hours.
2 Return the saucepan to medium-low
heat. Once it reaches a simmer,
remove from heat and add bittersweet
chocolate and remaining 2 tablespoons
canna-butter. Stir for 2 to 3 minutes or
until chocolate is melted and mixture is
smooth. Pour into the prepared baking
pan and chill in the refrigerator for 4
hours.
Gluten free
3 Using a spoon and your hands, form
mixture into 16 1-inch (2.5cm) balls.
Place balls on a clean parchment
paper–lined baking sheet and chill in
the refrigerator for 30 minutes.
4 In a small bowl, combine remaining
1 teaspoon ancho chile powder and
cocoa powder. Roll balls in powder and
place back on the parchment paper.
Storage: Enjoy the same day at room

temperature or keep in an airtight
week.
Ancho Chile Truffles
CHOCOLATE-DIPPED
NOUGATINE CHEWY,
CRUNCHY, AND VELVETY
TEXTURES FORM THIS
CONFECTION, A GREAT
ADDITION TO YOUR CANNA-
CANDY REPERTOIRE. ALTHOUGH
IT LOOKS LIKE HOURS OF
LABOR, NOUGATINE IS SUPER
EASY TO MAKE.
Canna- 1 hour, 10 17 SIZE: 12
butter minutes minutes 2 pieces
pieces

¾ cup granulated sugar paper and set aside. In a medium
⅓ cup light corn saucepan over medium heat, stir sugar
syrup ¼ cup chopped
and light corn syrup for 5 to 7 minutes
pistachios ¾ cup
sliced almonds 2 TB. until mixture is melted and starting to
canna-butter caramelize.
1 cup 2 Mix in pistachios, almonds, and

canna-butter, and stir for 2 to 3
dark minutes to lightly toast almonds.
chocolate (Don’t boil.) 3 Transfer nougatine
mixture onto the prepared baking
chips sheet and top with an additional sheet
of parchment paper. Spread evenly
Dietary Notes: with a rolling pin until about ½ inch
Gluten free
(1.25cm) thick. Cut into 12 pieces.
heat, heat dark chocolate chips for 5 to
7 minutes or until melted.
5 Dip nougatine pieces into melted
chocolate, covering just half of
nougatine, and return to the
parchment-lined baking sheet. Allow
chocolate to set for at least 1 hour.

for up to 1 week.
Chocolate-Dipped Nougatine
PRETZEL RODS WITH
WHITE CHOCOLATE AND
TOFFEE BITS WHITE
CHOCOLATE IS PERHAPS THE
PERFECT PARTNER TO
CANNABIS. WHEN YOU THROW
IN SALTED PRETZELS AND
TOFFEE, FORGET IT! YOU’LL
HAVE AN EDIBLE THAT LOOKS
AND TASTES UNBELIEVABLY
TERRIFIC.
Canna- 40 7 1 pretzel 6 pretzel
butter minutes minutes rod rods

¼ cup toffee bits paper and set aside. Pour toffee bits
onto a shallow plate near the baking
1 cup sheet.
white 2 In a double boiler over medium
chocolate heat, combine white chocolate melts
and canna-butter, stirring occasionally,
melts
2 TB. canna-butter for 5 to 7 minutes until white chocolate
6 pretzel is completely melted.
rods 3 Dip ¾ of each pretzel rod into

melted white chocolate, allowing any
Dietary Notes: excess chocolate to drip back into the
None
pot.
4 Roll each pretzel rod in toffee bits
and place on the prepared baking
sheet. Allow to set for at least 30
minutes.

in the refrigerator for up to 1 month.
Pretzel Rods with White Chocolate and Toffee Bits
CANDIED BACON TOFFEE
SQUARES
Melt-in-your-mouth buttery shortbread and
caramelized bacon are over-the-top good in
this totally divine confection.

Canna- 2 hours, 50 SIZE: 16
butter 20 minutes 1 piece pieces
minutes

medium bowl, toss bacon and light
8 slices brown sugar, and arrange in a single
bacon layer on a baking sheet.
¼ cup light brown
sugar, firmly packed 8
TB. canna-butter, bacon is golden and crispy. Remove
softened 2 TB. from the oven and allow to cool for 15
unsalted butter, to 20 minutes. Chop into small pieces.
softened ⅓ cup dark
brown sugar, firmly
packed ⅓ cup
3 Reduce the oven temperature to
confectioners’ sugar 340°F (171°C). Line a 9×13-inch
1½ cups all-purpose (23×33cm) baking pan with aluminum
flour ½ tsp. salt foil, spray with nonstick cooking spray,
½ cup toffee bits and set aside.
1 cup 4 In a large bowl, mix canna-butter,
dark unsalted butter, dark brown sugar, and
confectioners’ sugar with an electric
mixer at medium speed until light and
fluffy. Add all-purpose flour and salt
chocolate gradually, mixing until just combined.
Stir in ¼ cup toffee bits until they’re
chips distributed evenly.
⅓ cup chopped
almonds 5 Press dough into the prepared pan
and bake for 25 minutes or until
Dietary Notes: golden brown. Remove from the oven,
None sprinkle with dark chocolate chips, and
leave for 3 minutes or until chips are
softened.
6 Spread softened chocolate evenly
on top and sprinkle with almonds,
candied bacon, and remaining ¼ cup
toffee bits. Allow to cool for 2 hours or
until chocolate is set. Cut into 16 2-
inch (5cm) squares.

in the refrigerator for up to 1 week.
Handy tip
You can find toffee bits next to the chocolate chips in most
grocery stores. As for the chocolate chips used in this
recipe, feel free to use semisweet or milk chocolate chips
instead of dark.
Candied Bacon Toffee Squares
BOURBON PECAN CARAMEL
CORN CLUSTERS WE CAN’T
DECIDE IF IT’S THE
SATISFYING CRUNCH OR THE
ROCKIN’ FLAVOR COMBINATION
OF TOASTED PECANS, SMOKY
BOURBON, AND RICH CARAMEL
THAT’S OUR FAVORITE IN THIS
RECIPE. TASTE AND DECIDE!
butter minutes minutes 2 clusters
clusters
Ingredients: 1 In a medium saucepan with a lid

2 TB. vegetable oil ⅓ over medium heat, heat vegetable oil
cup popcorn kernels 4 with 3 popcorn kernels. As soon as a
TB. canna-butter 4
kernel pops, add remaining kernels and
TB. unsalted butter
1½ cups light brown re-cover the saucepan. Cook, shaking
sugar, firmly packed the pan frequently, for 3 minutes or
½ cup light corn until kernels stop popping. Remove
syrup 2 TB. bourbon
from heat and take off the lid.
½ tsp. salt
½ tsp. baking soda 2 Line a baking sheet with aluminum
foil and spray with nonstick cooking
spray. In a large saucepan over
1 cup medium heat, melt canna-butter and
unsalted butter. Stirring frequently,
chopped add light brown sugar and light corn
syrup, and bring to a boil. Attach the
pecans, candy thermometer to the side of the
toasted pan without it touching the bottom.
Continue to boil mixture without
Dietary Notes: stirring for 8 to 10 minutes or until it
Gluten free reaches 300°F (150°C).
3 Remove the saucepan from heat
and stir in bourbon, salt, and baking
soda. Quickly add pecans and popcorn,
and stir to coat evenly. Immediately
transfer mixture to the prepared
baking sheet and carefully group into
24½-cup clusters. Allow to cool for at
least 30 minutes before serving.

at room temperature for up to 2
weeks.
Bourbon Pecan Caramel Corn Clusters
PISTACHIO CARAMELS
Pistachios seem to be turning up
everywhere these days, and for good reason
—they add a rich, nutty flavor to cakes and
candies. They also supply a slight—and
welcome—crunch.

Canna- 3 hours, 15 35 SIZE: 48
butter minutes minutes 2 pieces
pieces
Ingredients: 1 Line an 8-inch (20cm) square pan

½ cup canna-butter 2 with aluminum foil, spray with nonstick
cups dark brown cooking spray, and set aside.
sugar, firmly packed
½ cup dark corn 2 In a medium saucepan over low
syrup
heat, melt canna-butter. Add dark
2 cups brown sugar, dark corn syrup, 1 cup
heavy cream, and salt. Bring to a boil,
heavy stirring occasionally, for 12 to 15
cream minutes or until mixture reaches 225°F
(110°C) on a candy thermometer.
¼ tsp. salt
1 cup chopped
pistachios, roasted 2
3 Slowly add remaining 1 cup heavy
tsp. vanilla extract cream. Bring mixture to a boil and
Dietary Notes: cook for 15 more minutes or until it
Gluten free reaches 250°F (120°C). Remove from
heat and add pistachios and vanilla
extract. Pour into the prepared pan.
4 Cool for at least 3 hours before
removing from the foil and cutting into
48 pieces.
5 Cut wax paper into 48 3-inch
(7.5cm) squares. Place each caramel in
the center of a wax paper square, roll
up the paper around caramel, and
twist the ends of the paper.

in a cool place for up to 3 weeks.
Pistachio Caramels
GRAPE LOZENGES
Sweet, strong, and satisfying, sucking these
lozenges can bring on the effects of THC
more quickly than your standard edible. And
they’re enticing, so keep away from
children.

oil minutes minutes 1 lozenges
lozenge
Ingredients: 1 Spray your candy molds with

¾ cup granulated sugar nonstick cooking spray and set aside.
½ cup light corn
syrup 4 TB. canna– 2 In a medium saucepan over
coconut oil 1 (3-oz.; medium-high heat, combine sugar,
85g) box grape
gelatin Dietary
light corn syrup, and canna–coconut
Notes: oil. Bring to a boil and attach candy
thermometer to the side of the pan,
making sure to not let it touch the
bottom.
3 Stir frequently for 15 to 20 minutes
or until mixture reaches 275°F (140°C).
Remove from heat and add grape
gelatin. Stir well to combine
thoroughly.
4 Drizzle mixture into the candy molds
using a spoon or pour in carefully with
a spouted cup.
Gluten free
5 Allow candies to cool before
removing from the molds.
Storage: Toss with caster sugar or

confectioners’ sugar and keep in an
airtight container at room temperature
for up to 3 weeks.
Grape Lozenges
CARAMEL LOLLIPOPS
Lollipops aren’t just for kids anymore. The
rich, sweet, buttery taste of these grown-up
confections is made to be shared—but you
may just want to keep them all to yourself.

butter minutes minutes 2 lollipops
lollipops
Ingredients: 1 Lightly spray 24 lollipop molds with

nonstick cooking spray and set aside.
1 cup In a medium saucepan over medium-
granulate high heat, combine sugar, water, light
corn syrup, apple cider vinegar, and
d sugar salt. Scrape seeds out of vanilla bean
2 TB. water and stir seeds and bean into mixture.
¼ cup light corn syrup Bring to a boil.
1½ tsp. apple cider
vinegar 1 tsp. salt 2 Carefully add canna-butter to boiling
1 vanilla bean, split mixture and stir until melted. Insert the
lengthwise 4 TB.
candy thermometer, attaching it to the
canna-butter Dietary
Notes: side of the pan without letting it touch
Gluten free the bottom. Stir occasionally for 15 to
20 minutes or until caramel reaches
300°F (150°C).
3 Carefully take out vanilla bean and
remove the saucepan from heat. Allow
mixture to cool for 5 minutes or until
caramel starts to thicken. Working
quickly, drizzle caramel into the
lollipop molds using a spoon. If
caramel becomes too hard, warm over
low heat until it becomes workable.
Press lollipop sticks into each while still
soft.
4 Allow to set for at least 30 minutes
or until completely cool. Remove from
molds.
Storage: Keep layered between

sheets of wax paper in an airtight
container at room temperature for up
to 2 weeks or in the refrigerator for up
to 1 month.
Caramel Lollipops
LEMON BASIL GRANITA
Like an adult snow cone, granita is a
refreshing summertime treat. The lemon
really shines through in this dessert, and the
basil adds an imaginative complexity.
INFUSION TYPE: PREP TIME: COOK TIME: FREEZE SERVING YIELD:

Canna– 1 hour, 10 10 TIME: SIZE: 4
coconut oil minutes minutes 4 1 cup cups
hours
Ingredients: 1 In a medium saucepan over medium

3 cups water heat, combine water, sugar, canna–
coconut oil, and soy lecithin. Simmer
1 cup for 8 to 10 minutes, whisking
granulate occasionally.
d sugar 2 Allow mixture to cool before pouring

into a 9× 13-inch (23 × 33cm) baking
4 tsp. canna–coconut oil
2 tsp. soy lecithin pan. Place in the refrigerator and chill
Pinch salt for 1 hour. Remove from the
1 cup fresh lemon juice refrigerator and add lemon juice,
(6 lemons) 2 tsp.
lemon zest, and basil. Mix well.
grated lemon zest (1
lemon) 2 TB. basil,
finely chopped
3 Transfer the pan to the freezer and
Dietary Notes: freeze for 30 minutes until crystals
Vegan, gluten free, nut form around the edges of the pan. Stir
free and return to the freezer. Repeat this
process every 30 minutes for 3 to 4
hours. When there are icy, granular
crystals throughout, granita is ready.
For Lime Cilantro Granita, simply
substitute lime for the lemon and
cilantro for the basil.

in the freezer for up to 1 month.
Lemon Basil Granita
FROZEN FIG CHEESECAKE
SOFT AND UNIQUELY
FLAVORFUL, THE RICOTTA IN
THIS BATTER MAKES FOR A
LIGHTER CHEESECAKE. PLUS,
THE GRAHAM CRACKER AND FIG
COMPLEMENT EACH OTHER
BEAUTIFULLY.
INFUSION TYPE: PREP TIME: COOK FREEZE SERVING YIELD:
Canna- 1 hour, TIME: TIME: SIZE: 12
butter 45 1 hour 4 hours 1 slice slices
minutes

Wrap the inside of a 9-inch (23cm)
1 cup springform pan with aluminum foil.
graham Spray with nonstick cooking spray and
set aside.
cracker 2 In a small bowl, combine graham
crumbs cracker crumbs, 2 tablespoons sugar,
1 cup plus 2 TB. and canna-butter. Press into the
granulated sugar 4
bottom of the prepared pan. Chill for
TB. canna-butter,
melted 2 cups ricotta 30 minutes in the refrigerator.
cheese, drained 8 oz.
(225g) cream cheese 3 In a large mixing bowl, add ricotta
1 TB. cornstarch cheese, cream cheese, remaining 1
4 large cup sugar, and cornstarch. Mix well
with an electric mixer at medium
eggs speed. Add eggs one at a time, beating
2 tsp. vanilla extract at low speed after each addition. Add
Pinch salt vanilla extract and salt, and beat at
⅓ cup fig jam Dietary low speed until incorporated.
Notes:
None 4 Remove crust from the refrigerator.
Pour batter into crust. Gently swirl fig
jam into cheesecake for a marbled
effect. Place the pan in a larger pan of
hot water so the springform pan is half
submerged.
5 Bake for 55 minutes to 1 hour. Cake
should be set but still have a slight
jiggle. Remove from the larger pan of
water and cool on a rack until it
reaches room temperature.
6 Slide a butter knife around the
inside edge of the pan to separate
cheesecake from the pan, and then
unclamp the outside part of the pan.
Chill for 1 hour, and then freeze for 4
hours. Allow to sit at room temperature
for 10 to 15 minutes before slicing and
serving.
Storage: Keep wrapped tightly in

plastic wrap in the freezer for up to 1
month.
Handy tip
To make your own fig jam, combine 8 ounces (227g) fresh
or dried figs, ½ cup sugar, 2 tablespoons lemon juice, and
2 tablespoons water in a large saucepan. Bring to a simmer
over medium heat and cook for 20 minutes, or until desired
consistency is reached.
Frozen Fig Cheesecake

ROASTED SWEET CORN
POPSICLES IF YOU’RE LIKE
MANY PEOPLE, YOU MAY BE
SKEPTICAL THAT SWEET CORN
CAN FUNCTION AS A FROZEN
TREAT. IF YOU ARE LIKE US,
HOWEVER, ONE BITE WILL HAVE
YOU SOLD.
Canna–coconut 10 10 TIME: SIZE: 9
oil minutes minutes 4 1 popsicles
hours popsicle
Ingredients: 1 In a medium skillet over medium-high

3 TB. canna–coconut oil heat, heat canna–coconut oil. Add 3 cups
3½ cups sweet corn sweet corn kernels and sauté for 5 to 6
kernels 1 (14-oz.;
minutes or until kernels begin to char.
400ml) can condensed
milk 4 oz. (120ml) Remove from heat and allow to cool.
coconut milk 1 tsp.
vanilla extract ½ tsp. 2 In a blender, process charred corn
ground cinnamon kernels, condensed milk, coconut milk,
Pinch salt vanilla extract, cinnamon, and salt on
low speed for 3 to 4 minutes until
Dietary Notes:
smooth.
3 Stir in remaining ½ cup sweet corn
kernels. Pour mixture into popsicle molds
and freeze for a minimum of 4 hours.
Gluten free Storage: Keep in the molds in the
freezer for up to 6 months.
Roasted Sweet Corn Popsicles
NO-CHURN VANILLA ICE
CREAM
Simple and fast to make, this ice cream can
be flavored any way you’d like it to be. And
the best part is, you don’t even need an ice
cream maker for it!
INFUSION TYPE: PREP TIME: COOK FREEZE SERVING YIELD:

Canna- 10 TIME: TIME: SIZE: 6
butter minutes None 8 hours 1 cup cups
Ingredients: 1 In a medium bowl, combine

1 (14-fl.-oz.; 400ml) can sweetened condensed milk, canna-
sweetened butter, and vanilla extract. In a large
condensed milk 2 TB.
bowl, beat heavy cream with a mixer
canna-butter,
softened 1 TB. vanilla on high for 3 minutes until stiff peaks
extract form.
2 cups 2 Gently fold whipped cream into

condensed milk mixture. Pour into a
heavy loaf pan and freeze for 8 hours or until
cream firm.
For Orange–Cardamom Spice Ice

Dietary Notes:
Gluten free
Cream, add zest of 1 orange, 1
teaspoon ground cardamom, ⅛
teaspoon ground clove, and ¼
teaspoon cinnamon to condensed milk
mixture.
For Chocolate Cherry Ice Cream,
add ⅓ cup chopped dark or semisweet
chocolate, ⅓ cup cherry jam or
preserves, and ½ teaspoon almond
extract to condensed milk mixture.
For Mint Chocolate Chip Ice Cream,
add ½ teaspoon mint extract to
condensed milk mixture. After folding
in whipped cream, gently stir in 1 cup
finely chopped mint chocolate.
in the freezer for up to 2 weeks.
No-Churn Vanilla Ice Cream
PLUM AND WINE GRANITA
Granita is a super-easy way to make a
frozen treat. If you don’t like mixing alcohol
and cannabis, don’t worry! The alcohol
cooks away, leaving only a delicious plum
flavor.

Canna– 4 hours, 40 10 TIME: SIZE: 3
coconut oil minutes minutes 4 ½ cup cups
hours
Ingredients: 1 In a medium saucepan over

½ cup red wine of medium-high heat, combine red wine,
choice 1 tsp. vanilla vanilla extract, and sugar. Once
extract
mixture reaches a boil, reduce heat to
½ cup granulated sugar
medium and simmer for 7 to 10
2 TB. canna–coconut oil
minutes. Remove from heat and stir in
2 lb. (1kg) plums,
pitted 2 TB. honey canna–coconut oil. Allow to cool.
Dietary Notes:
2 Blend plums, honey, and cooled
Dairy free, gluten free
wine mixture in a blender at medium
speed for 2 to 3 minutes until smooth.
Chill mixture in the refrigerator for 4
hours or up to 1 week.
3 Remove from the refrigerator and
blend mixture for 30 seconds to
recombine. Pour into a 9×13-inch
(23×33cm) baking pan and place in
the freezer.
4 Stir with a fork every 30 minutes for
about 4 hours or until an icy, granular
texture is achieved.
5 Transfer to an airtight container and
return to the freezer if not serving right
away. Remove from the freezer 15
minutes before serving.
For Plum and Wine Sorbet, pour the

prepared mixture into an ice cream
maker and follow the manufacturer’s
directions.

in the freezer for up to 2 weeks.
Plum and Wine Granita
GLOSSARY
bake To cook in a dry oven. Dry-heat cooking often results
in a crisping of the exterior of the food being cooked. Moist-
heat cooking—through methods such as steaming,
poaching, and so on—brings a much different, moist quality
to the food.
beat To quickly mix substances.
blend To completely mix something, usually with a blender
or food processor, slower than beating.
boil To heat a liquid to the point where water is forced to
turn into steam, causing the liquid to bubble. To boil
something is to insert it into boiling water. A rapid boil is
when a lot of bubbles form on the surface of the liquid.
brown To cook in a skillet, turning, until the food’s surface is
seared and brown in color, to lock in the juices.
cannabinoids Chemical compounds in the cannabis plant
resin that activate receptors throughout the human body
and brain.
cannabis The scientific name for the marijuana plant.
caramelize To cook sugar over low heat until it develops a
sweet caramel flavor, or to cook vegetables (especially
onions) or meat in butter or oil over low heat until they
soften, sweeten, and develop a caramel color.
CBD Cannabidiol, a cannabinoid in cannabis with lots of
health benefits. It doesn’t have the psychoactive effects of
THC.
chop To cut into pieces, usually qualified by an adverb such
as “coarsely chopped” or by a size measurement such as
“chopped into ½-inch pieces.” “Finely chopped” is much
closer to mince.
crystallized ginger Chopped ginger that has been dried
and candied.
custard A cooked mixture of eggs and milk that’s popular
as a base for desserts.
dash A few drops, usually of a liquid, released by a quick
shake.
decarboxylate To convert THCA into THC by heating
cannabis.
dice To cut into small cubes about ¼-inch (.5cm) square.
double boiler A set of two pots designed to nest together,
one inside the other, and provide consistent, moist heat for
foods that need delicate treatment. The bottom pot holds
water (not quite touching the bottom of the top pot); the top
pot holds the food you want to heat.
drizzle To lightly sprinkle drops of a liquid over food, often
as the finishing touch to a dish.
extract A concentrated flavoring derived from foods or
plants through evaporation or distillation. It imparts a
powerful flavor without altering the volume or texture of a
dish.
fold To combine a dense and light mixture with a circular
action from the middle of the bowl.
Greek yogurt A strained yogurt that’s a good natural
source of protein, calcium, and probiotics. Greek yogurt
averages 40 percent more protein per ounce than traditional
yogurt.
infusion A liquid in which flavorful ingredients such as
herbs have been soaked or steeped to extract their flavor
into the liquid.
Key lime A very small lime grown primarily in Florida
known for its tart taste.
knead To work dough to make it pliable so it holds gas
bubbles as it bakes. Kneading is fundamental in the process
of making yeast breads.
marijuana Slang for the cannabis plant.
pinch An unscientific measurement for the amount of an
ingredient—typically, a dry, granular substance such as an
herb or seasoning—you can hold between your finger and
thumb.
preheat To turn on an oven, broiler, or other cooking
appliance in advance of cooking so the temperature will be
at the desired level when the assembled dish is ready for
cooking.
purée To reduce a food to a thick, creamy texture, typically
using a blender or food processor.
reduce To boil or simmer a broth or sauce to remove some
of the water content, resulting in more concentrated flavor
and color.
resin The sticky, oily substance excreted from the cannabis
plant containing cannabinoids and terpenes.
sauté To pan-cook over lower heat than what’s used for
frying.
simmer To boil a liquid gently so it barely bubbles.
skillet (also frying pan) A generally heavy, flat-bottomed,
metal pan with a handle designed to cook food over heat on
a stovetop or campfire.
skim To remove fat or other material from the top of liquid.
steam To suspend a food over boiling water and allow the
heat of the steam (water vapor) to cook the food. This
quick-cooking method preserves a food’s flavor and texture.
terpenes Aromatic, flavorful oils excreted in the cannabis
plant resin.
THC Tetrahydrocannabinol, the primary cannabinoid found
in marijuana. It’s psychoactive and responsible for the
“high” associated with cannabis.
whisk To rapidly mix, introducing air into a mixture.
zest Small slivers of peel, usually from a citrus fruit, such as
a lemon, lime, or orange.
ABOUT THE AUTHORS LAURIE &
MARYJANE LAURIE & MARYJANE
IS AN AWARD-WINNING
MARIJUANA EDIBLES COMPANY
DEDICATED TO PRODUCING
HIGH-QUALITY EDIBLES
THROUGHOUT THE STATE OF
OREGON. IN ADDITION TO
PROVIDING DELICIOUS AND
RELIABLE EDIBLES, LAURIE &
MARYJANE RUNS THE POPULAR
EDIBLES RECIPE BLOG DON’T
FEAR THE EDIBLE.
LAURIE WOLF LAURIE IS A CLASSICALLY
TRAINED CHEF (A GRADUATE OF THE
CULINARY INSTITUTE OF AMERICA) AND
HAS BEEN A FOOD STYLIST, FOOD
EDITOR, RECIPE DEVELOPER, AND
COOKBOOK AUTHOR FOR OVER 30 YEARS.
SHE IS A REGULAR CONTRIBUTOR AND
EDIBLE RECIPE DEVELOPER FOR THE
CANNABIST, HIGH TIMES, OREGON LEAF,
AND CANNABIS NOW. A LEADING VOICE IN
MARIJUANA EDIBLES, LAURIE’S PASSION
FOR CANNABIS AS A TREATMENT STEMS
FROM HER EXPOSURE TO HER FATHER’S
END-OF-LIFE CARE, AS WELL AS HER OWN
SUCCESSFUL MANAGEMENT OF A SEIZURE
DISORDER.
MARY WOLF
Mary left a career in marketing at a New York investment
firm and moved to Portland, where she joined her mother-in-
law’s marijuana edible start-up. A lifelong lover of baking,
Mary adores working with her mother-in-law in the kitchen
and on writing books.

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40 Easy and Delicious Cannabis-Infused

From the owners of

First American Edition, 2016

Copyright © 2016 Dorling Kindersley Limited

All rights reserved.

Without limiting the rights under the copyright reserved

Published in the United States by Dorling Kindersley Limited.

Library of Congress Catalog Card Number: 2015956730

Note : This book contains information on marijuana, a

This publication contains the opinions and ideas of its

Trademarks: All terms mentioned in this book that are

DK books are available at special discounts when purchased

Printed in the United States of America

A BRIEF HISTORY OF SMOKING, TEAS, AND

Bud: The ﬂower from the

THC: Tetrahydrocannabinol, the primary compound found

CBD: Cannabidiol, the secondary compound found in

Not Feeling It?

What to Do If You Eat Too Much

Always label homemade edibles with their potency

Keep out of reach of children and pets.

If you bring edibles to a party, tape a sign to the plate

The Entourage Eﬀect Terpenes have a wide range

Fine-Mesh Strainer A metal strainer of ﬁne mesh is

Digital Scale When measuring your cannabis, digital

Parchment Paper A baker’s best friend, parchment

Food Processor Food processors are powerful and

Electric Mixer Whether it’s in the form of a hand

Candy Thermometer This cooking thermometer helps

2 Bake for 45 minutes. (After 20 minutes, peer

3 Using a food processor or knife, ﬁnely chop

Doesn’t Cooking Within the Recipes

How to Calculate the Amount of THC per Serving

What If You Don’t Know the THC

Ingredients for Canna–Coconut Oil: 14 ﬂ oz.

YIELD 12 ﬂ oz. (350ml)

YIELD 14 oz. (400g)

2 Continue to cook for 3 hours over low heat, stirring

3 Line a ﬁne-mesh strainer with cheesecloth and

6 Allow oil or butter to cool, pour into a 16-ounce

SWEET & SPICY PECANS SAUTÉ ½ CUP

INFUSION TYPE: PREP TIME: COOK TIME: SERVING YIELD:

Ingredients: 1 Heat the oven to 340°F (171°C).

2 cups 3 In a large bowl, combine malted

INFUSION TYPE: PREP TIME: COOK TIME: SERVING YIELD:

Ingredients: 1 Heat the oven to 340°F (171°C).

INFUSION TYPE: PREP TIME: COOK TIME: SERVING SIZE: YIELD:

Ingredients: 1 Line a baking sheet with parchment

Storage: Keep in an airtight container

INFUSION PREP TIME: COOK TIME: SERVING SIZE: YIELD:

Ingredients: 1 Heat the oven to 340°F (171°C).

Storage: Keep in an airtight container

INFUSION TYPE: PREP TIME: COOK TIME: SERVING YIELD:

Ingredients: 1 Heat the oven to 340°F (171°C).

ﬂour 2 In a medium bowl, mix 6

Storage: Keep in an airtight container

INFUSION TYPE: PREP TIME: COOK TIME: SERVING YIELD:

Ingredients: 1 Heat the oven to 340°F (171°C).

Storage: Keep tightly wrapped in

INFUSION TYPE: PREP TIME: COOK TIME: SERVING YIELD:

Ingredients: 1 Heat the oven to 340°F (171°C).

eggs, 3 Add all-purpose ﬂour, vanilla

Storage: Keep tightly wrapped in